Flank steak is a popular cut of beef that is known for its rich flavor and versatility. While it may be a favorite among steak lovers, some people might be curious about the origins of this cut and its name. In this article, we’ll explore the history behind flank steak and how it got its unique name.
The Origins of Flank Steak
Flank steak comes from the abdominal muscles of a cow, specifically the lower chest area. This muscle is typically lean but has a lot of flavor due to its proximity to other muscles that are used frequently by the cow.
The Name “Flank”
The term “flank” refers to the side of an animal, which is where this cut is located. Interestingly enough, flank steak has been referred to by many different names over the years depending on where you are in the world.
In the United Kingdom, for example, it’s commonly called “skirt steak.” In France, it’s known as “bavette,” while in Brazil it’s called “fraldinha.”
Cooking Flank Steak
One thing that sets flank steak apart from other cuts of beef is its versatility in cooking. Due to its tough texture and low fat content, it’s best cooked quickly over high heat or slow-cooked until tender.
Here are some popular ways to prepare flank steak:
- Grilling: This is one of the most popular ways to cook flank steak. Simply season with salt and pepper and grill over high heat for 5-6 minutes on each side.
- Marinating: Marinating flank steak can help tenderize it and add extra flavor.
Try marinating with soy sauce, garlic, and ginger for an Asian-inspired dish.
- Braising: Slow-cooking flank steak in liquid can help break down the tough fibers and create a tender, flavorful dish. Try braising with red wine, beef broth, and vegetables for a hearty meal.
Flank steak is a delicious and versatile cut of beef that has been enjoyed by people around the world for centuries. While its name may vary depending on where you are, its unique flavor and texture remain the same. Whether you’re grilling, marinating, or braising, flank steak is sure to be a hit at your next meal.